Pasta Shells With Corn And Bacon

• 1 pound dried pasta shells (about 1 in. long)
• 4 ounces bacon, chopped
• About 2 tablespoons butter
• 1/2 cup minced shallots
• 4 cups fresh corn kernels
• 1 cup dry white wine
• 1/2 cup whipping cream
• 1/4 cup chopped fresh tarragon

1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add shells and cook, stirring occasionally, until barely tender to bite, 8 to 10 minutes.
2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
3. Add enough butter to pan to equal about 3 tablespoons fat; when melted, add shallots and stir until limp, 3 to 5 minutes. Add corn, wine, and cream; boil, stirring often, for 5 minutes.
4. Drain shells and return to pan. Stir in corn mixture, bacon, and tarragon. Pour into a wide serving bowl.
5. Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

pasta shells, bacon, butter, shallots, fresh corn kernels, white wine, whipping cream, tarragon

Taken from www.myrecipes.com/recipe/pasta-shells-with-corn-bacon (may not work)